Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-01-13
CRAXES IN CANDIES.
Sugared Rose Leaves aud yiolets-Fruits
Dipped In Cream-.other Novelties.

TASTES vary from season to season
in candies as in flowers and hats"
said State street candy manufacturer.
'There'l be tremendous run one year
on something that won't be called for
half dozen times the next. just now
the marshmallOw and French cream
caramels take the lead. Next to these
maple vanilla. walnut. and chocolate
are the fayoritcs. There's a steady call,
too. for butter-crcams and nut-drops.
Maple creams, walnut candies. and
nugat are standard goods also.
Chocolate nugat is made of choco-
late. honey, sugar, almonds, and pst-
ache nuts. The white nugat is prepared
in the same way. with the chocolate
left out
"A very popular confection now is
plantation drop 1t is nothing in
reality but old-fashioned southern mo-
4 lasses candy made with great care and
pressed into small Jumps inst the right
size for the mouth. Oid-fashioned
gum-drops are looking up little lately.
They went quite out for a while |
don't know why they are finding favor
again, unless it's because there's con-
siderable chew to them.
People cat candy everywhere now.
and on all occasions. Why, we have
so much call for something that ladies
could eat in church, at the theater, and
opera without attracting notice and
without soiling their gloves that we in
vented . little gum-arabic candy tor
\ that purpose that we named church
drops 1t is so small that it can be
y slipped in the mouth unobserved, and
/ has great staying qualities good
II many ladies carry handsome charity
boxes filed with them suspended from
\ their waists
Speaking of table CONNECTIONS, did
you know that fine creams, creamed
fruits. and candied flowers are taking
the place of glace fruits for deserts?
4 Giace fruits are not purchased to third
of the extent they were a couple of years
ago. Fresh fruits dipped in cream are
4 very popular. Those who buy glaces in
variety ask for cherries first, and, after
them, for plums and pineapples. Not
one person in five hundred knows what
angelique is, They usually inquire the
price of that pie-F)ant.' Now, angelo
que is a plant somewhat similar to
sugar cane.
line most recent expensive accom-
panIment for crcamed fruits and The
B correct wlnd-up for an ultra-faShionabe
lunch is candied flowers. No enter
u tainment of This sort is really swell
Il affair without them. To be frank.
can perceive their alleged delicious
II qualities myself but they are an eXpen-
sive novelty, and have been sanctioned
as a luxury by aristocratc society"
"Nnat is their retail price?'
'Flhree dollars and 50 30 a pound.
Rose leaves and yiulets are the only
kind OF flowers utilized for the table
n yet but i expect to see apple blossoms.
peach-Dlossoms. geranium leaves, and
n any number OF others dipped in boil
Il ing sugar aud prepared for the table.
Just taste OF these yiolets, lac con
u tinueu, holding out glass plate filled
ri with layender-hued, sugarcd flowers.
n "Weil, what do they taste like?' he
a demanded, rs tie visitor nibbled bios
n som or two.
"Like the end of lead pencil was
VI the reply.
G That's Just IT, The flavor Of candled
VI violets is like cedar. and one can Get
Il just as much satisfaction from chewing
NJ a common lead pencil as out Of a -. 3D.
81 pound OF these blossoms. The rose
q leaves. YOU VIII see, he added, taking
~ up aoolhec plate heaped with shriyeled
l#pIna Rose petals, gi-tening with sugar,
81 convey the inevitable suggestion Of
ID halr dressing. Bur they're novelties, as
sa'd before, and mats what people
Il want h.a9gD AguS.